Method of treating raw animal fats



v Nov. 6, 1945. 8 E, RATNER 2,388,284

METHOD 01 TREATING RAW ANIMAL FATS Filed Au 7, 1943.

VINVENTOR. 5511 Ear/v51? BY Wow 0 M TToRNEYs Patented Nov. 6, 1945 UNITED STATES PATEN'I'dO-FFICE" ME'EHQD F ran-ammo Rm manners Essel Rainer, NewYork, N. Y... assignor of, onehalf to Boris Pregel, New York,, N. Y'.

' Apn ication s gas-it, 194s, Serial Maniacs 7 Claims. (01. zso nac) My invention relates to a new and improwed; method. at treating raw animal fats. Such raw tats contain animal tissue and water. The in-- vention. relates particularly to the treatment: of crudeand fresh fat which is neutral odor and taste crude fat may be beef suet.

, Qne of theobjeets of my invention is to pro vide: improvements in the method which is set fcrthiu my application Serial No. Fl-8,1312, which was filedin the. U. S. Patent Officeon March- 5, L943, which this application is a continuationinz-narh Anflther object is. to eliminate or to minimize the unpleasant taste and odor which results irom' heating the fat, in the process of' treating beef suet or other neutral crude, fresh fat.

Cl ther objects of my invention are stated in the annexed description and diagrammatic drawing.

Fig; I a. vertical elevation, partially inseetion, of the apparatus which I use for practicing the improved method.

Fig.2 is: a section in the line 2--2 of Fig. 1

3 is a. section on the line 3--3 of'Figi 1 Crude fresh animal fat is free from objectionable taste and. odor. It is practically odorless and tasteless. When suchcrude rat is heated in order to separate its. constituents, such heating produces an objectionable odor and taste. The

products: become: more interior, as thetempera.

ture of treatment. is increased. I believe that the disagreeable odor is produced by the heating of the. fibrous walls of the cells of the fibre or tissue of the crude fat. The unpleasant odor absorbed only by molten fat, especially by the fraction of the crude Eat which melts at 28 9.- 32 C. This fraction is known commercial-1y as also oil.

I believe that the cells of the fibrous. tissue of animal fat have walls of difierent resistance to heat, so that some of said cells are disintegrated or opened at: 36 (Z-38 0., most of said cells. are. disintegrated; or opened at 54 C.-6ll C... and. many of said cells are' disintegrated or opened at 100 (1-1109 C.

According to the known commercial treatment oi. crude animal fat. said crude fat is mechani calla; disintegrated into particles, which are. heated. at 55 C.7-6ll G. The fraction which is thus separated is considered as being of the highest quality, and it is used only for making food forhuman beings. Such fraction which is obtained by heating to 55 (L-60 C. has a pronouncedtaste and odor due to its heating to said temperature range, and said: taste and odorinresistant cell-walls open.

creaseswith subsequent commercial. processing. I wish to eliminate such taste. and odor- 2 The second quality fraction, which isprcduced according tolmown commercial practice bn heat.

ing the residue of the crude fat which remains after the first extraction, tolll'..C..-11I0l' Cl; used for making soap. The fibrous residue which.

finally remains, is used as a cattle food.

According to my method the particles of crude and neutral fat are shnuttaneousl y. subjected to.

heat andpressure. Some of the cellswallsi begin:

to open at about 20- C. As the temsperatmte: is raised above 20 6;, the: more resistant. celili vmllsa begin to open. Finaily, 21.17.43?- QA'Z (lithe most These. mostresistamt cell walls, which do not open untii the tempera.- ture is about 43 CL-4'I C2, comprise about JlWlr of thetotal of cells oat thetissuhc The largest number of cell-emails open between. awe-4s C. As eachiraction of the crude fat; is separated from said crude. fat, such is withdrawn from the press; Such fractions may be respectively withdrawn in molten and separately collected. The fractions can be intennixed, if desired. 1

I can thus separate. the non-fibrous: constituents of the crude beef suet from the fihre on tissue'in six fractions,. as follows:

I i Pro. ortion Fraction gfigg i ofifr actiom 1 "theme a i e; Percent? a -25 sec -30 12-13 aa-st new, aces i 18-1Q 38-43 IQ-20* 43-47 1 I rat-14..

Crude or raw beef suet contains about 4921:

13% weight ofwater, 75%-90-% of fat, and 6i-% 12% of tissue which is rich in protein. I treat,

the crude beef suet in unrendered term, and; while it substantially its original moisture content.

Usually each fraction. has a higher melting. point than each preceding fraction. For exam ple Fraction 6 may have a melting, point of 435 C. However, it may be that the last fraction; No. 6, may have a lower melting point than No. 5, due to the accumulation. at low-melting ingredients on the fibre;

'Hence, I separate all the {at from the fibrous residue, at temperatures which are sufli'ciently low, so that each said fraction, or mixtures of said fractions, are suficiently free from objectionable taste and odor to be used for human consumption. The fibrous residue which remains, is also sufiiciently' free from objectionable taste and odor, to be used for human consumption. Said residue is meat, which can be ground and used in making sausage, etc.

During the combined heating and pressure, the

the rise in temperature is negligible, and such rise in temperature does not affect the taste or odor of the fibre-free fraction.

Each fraction or mixtures of fractions can be treated according to known methods after it has been withdrawn from the press.

According to my invention, it is not necessary to use the long and expensive commercial method,v for separating the oleo oil, which melts at 28 C.-32 C., from the oleostearin, which melts at 46 C.-50 C.

I can use only moderate pressure, not more than 1500 lbs. per inch. I can use pressures as low as 400 lbs.-500 lbs. per inch and even less. I prefer to use minimum' pressures, inorder fractionally to separate the non-fibrous constituents of the fat from its fibre and water.

The apparatus comprises a hydraulic cylinder I, whose piston has a head 2 fixed thereto. Said head 2 is moved upwardly, in order to exert the pressure. The apparatus has a top 3, which can be fixed to the vertical rods 4. As shown in Fig. 2, lower head 2 is provided with a collecting depression or recess 5, and said collecting recess 5 has an outlet pipe or trough B. The cakes of fat, wrapped. respectively in filter cloths, are designated by the reference numeral 1. Each cake of fat is wholly enclosed in its respective wrapping. The discs 8 have bores 8a, and feet 9.- The discs II) have top and bottom planar faces, and bores I Ila.

The bottom head 2 has perforated guide-lugs, which fit closely and slidably upon the vertical rods 4. The upper head 3 has similar guidelugs. Upper head 3 can be slidable on rods 4, or it can be fixed and held stationary in the top position which is shown in Fig. 1. The top ends of rods 4 are provided with stop-nuts 4a.

vA casing II is supported in the top wall of brackets I4, which are fixed to head 2. Saidcasingv II can be heated by any suitable conventional-means (not shown), in order to heat the'at mosphere within said casing II to the respective desired temperature, so that the wrapped cakes of fat are heated to the respective desired temperature. electrically, with a suitable adjustable thermostatic control. with head 2, and said casing II surrounds the wrapped cakes I, the discs 8 and I0, and the upper head 3.; The bottom wrapped cake I is located partially in the recess 5 of bottom head 2. V

I can use any heating system for heating the atmosphere within the casing II. Saidatmos phere is under normal pressure, because the bottom of easing I I is open.

. w Q ca n 1 1 121 5" The wall of casing II can be, heated Said casing I I is moved in unison 'cakes in six successive temperature ranges, in

order to separate six respective fractions, although the invention is not limited to any particular number oftemperature ranges or fractions. Likewise, I prefer not to heat the wrapped cakes of fat above about 47 C.- The fat is ground in the usual manner, in order to make the cakes of fat which are wrapped in the filter cloths.

When the liquid fraction flows out of any wrapped cake 1 which is located above the top wall of head 2, said fraction fiows downwardly through the bores 8a of the respective lower disc 8, and each fraction is collectedin the depression 5, to flow out of the press through trough B. As above stated, the drawing is not to scale. The rectangular cakes of fat I may be smaller than as shown in the drawing, in order to provide ample space at each side of the bottom cake I, for collecting all of each fraction in recess 5. Each cake I is subjected to pressure between upper and lower perforated planar walls. The

number and size and location of the bores 8c and Illa can be varied as desired.

After the treatment, the residue consists substantially of fibre and water. Said fibre can be used for human consumption as a valuable source of protein.

Whenever I state a temperature or a temperature range, the invention is not limited to the precise figure or figures, as there can be a reasonable variation.

Each fraction of the fat, in adding to the fibre, can be used for human consumption.

Following the example previously given, if crude and odorless and tasteless raw beef suet is being treated, said suet is treated in the first stage while said fat is at a temperature between 20 C.-28 C. Pressure is applied until about 8%-9% by weight of the fatrhas been collected as. the first fraction.

The necessary pressure is applied immediately after the raw beef suet is thus brought to a-temperature of 20 C.-25 applied and kept constant, while the fat is thus maintained at a temperature of 20 C.-25 C., until the first fraction has been separated. When I specify a temperature range, I prefer to operate at or near the lower limit of the respective temperature range. The pressure may be increased or decreased, or in each stage.

After the first fraction has been thus-removed, the temperature of the air is increased until the temperature of the fat is in the second temperature stage, namely, 25 C.-30 C. The pressure can be maintained while the temperature is thus increased. to that of the second stage.

The pressure can be maintained constant during.-

C. The pressure must bekept constant, inlthe treatment heat is appliedv in all the temperature stages,

save that the pressure is increased while the temperature is raised to that of the last stage. Hence, I depend primarily on difference of temperature, and not on difference of pressure, to fractionate the non-aqueous and non-fibrous constituents of the crude fat. However, the invention is not limited to this feature, because the pressure may be varied.

There is little or no loss of heated air from the apparatus because casing II is open, only at the bottom. The bottom of casing H can be wholly or partially enclosed, if desired, so that the atmosphere in casing H can be wholly enclosed. i r

If the lowest temperature range of C.- C. is below the atmospheric temperature, the cakes can be chilled prior to packing them into I the press, so that the cakes are within said lowest temperature range during the first pressing. The air in casing II is the medium for heating the cakes of crude fat and the press. The temperature of the air may be a few degrees higher than the temperature of the fat, during each pressing step, that is, during step No. 2, for example, the temperature of the fat is from 25 C.- C., and the temperature of the heated air is a few degrees higher than the temperature of the fat.

The percentage proportion of each fraction may vary, depending upon the raw material. However, in each case, there is a maximum proportion which can be expressed at the respective temperature range.

I claim:

1. In the art of treating a mass of comminuted crude raw beef suet, said mass containing natural moisture and fibre, that step which consists in applying pressure to said mass while said mass is in cake form, said pressure being applied to said mass at a temperature of substantially 20 C.-25 C. to express a fraction whose weight is at least substantially 8% of the weight of said mass, said fraction being expressed while substantially retaining the moisture and fibre of said mass in the residue of said mass.

2. In the art of treating a mass of comminuted crude raw beef suet, said mass containing natural moisture and fibre, those steps which consist in applying pressure to said mass while said mass is in cake form, said pressure being applied to said mass at a temperature of substantially 20 C.-25 C. to express a first fraction whose weight is at least substantially 8% of the weight of said mass, then expressing a second fraction from the vraw beef suet which contains natural moisture and fibre, which consists in applying heat and pressure to said beef suet in a plurality of stages, said heat and pressure being thus applied while said beef suet is in cake form, a respective fraction being expressed from said mass in each stage, the respective fractions being thus expressed at successively higher temperature, the highest temperature being substantially 47 C., said fractions being expressed while retaining substantially all said moisture and fibre in the final residue of said mass.

4. A method according to claim 3 in which substantially 71%-86% of the weight of said mass is expressed therefrom at a maximum temperature of substantially 43 C.

5. A method according to claim 4 in which the oleo-oil is substantially extracted from said mass, before the temperature of said beef suet is raised substantially above the melting point of said oleo-oil.

6. A method of treating a mass of comminuted raw beef suet which contains natural moisture, which consists in applying heat and pressure to said beef suet in five stages to express five fractions therefrom, said heat and pressure being residue of saidmass at a temperature of substantially 25 C.-30 C., the weight of said second fraction being at least substantially 12% of the applied to said beef suet while it is in cake form, said five stages being successive, the respective successive temperatures in said five stages being substantially 20 C.-25 C., 25 C.-30 C., 30 C.- 36 C., 36 C.- 38 C., 38 C.-43 C., the weights of the respective fractions being substantially 8%-9%, 12%-13%, 14%-15%, 18%-19%, 19%- 20%, said percentages being based upon the original weight of said mass, said natural moisture and the fibre of said beef suet being substantially wholly retained in the residue of said mass.

7. A method of treating a mass of comminuted raw beef suet which has natural moisture and fibre, in order to separate the oleo-oil from said mass while leaving substantially all said moisture and fibre in the residue of said mass, which consists in applying heat and pressure to said mass while it is in cake form,said mass being heated to a temperature which is substantially equal to the melting point of said oleo-oil, said pressure being suificient to express substantially all the oleo-oil, said temperature and pressure being sufficiently low to retain substantially all said moisture and fibre in the residue of said mass which remains after the separation of the oleo-oil.

ESSEL RATNER. 

